Rye Bread

Ingredients

• 1 1/2 qts rye meal
• 1 1/2 qt white flour
• 1 level tablesp salt
• 1/2 tablesp caraway seed
• 1 cake fresh compressed yeast
• 1 qt lukewarm milk and water
• 1 level tablesp melted lard

Method

1. 1

   Mix rye meal, white flour, salt, and caraway seed.

2. 2

   Make a hollow in the center and pour in yeast dissolved in lukewarm milk and water.

3. 3

   Stir to make a soft sponge and let rise.

4. 4

   Knead into loaves and let rise again.

5. 5

   Bake in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 10. The excerpt below is the record exactly as published.

RYE BREAD 21 remove from the tins immediately and place on a clean cloth until cold. — [Mrs. A. C, Mass. Raised Graham Bread II To 1 pt light bread sponge add 1 pt lukewarm water, and then stir in 1 qt graham flour, a little salt, and Vs cup sugar. Knead to the proper consistency with white flour, and let rise the same as white bread. This will make two loaves. — [Mrs J. W. M., Pa. Rye Bread Sift and mix together 1 1^ qts rye meal, i^ qt white flour, 1 level tablesp salt, and V2 tablesp caraway seed. Make a hollow in center of flour and pour in 1 cake fresh compressed yeast dissolved in 1 qt lukewarm milk and water mixed, and 1 level tablesp melted lard

Cook this with the app: pantry check, scaling, and the assistant.